Author Notes
I had thick cut pork chops – two meals for me, one for my husband and about 30 small portobello mushrooms, fresh oregano and fresh sage – and we were hungry and needed to eat quick. I also had some spinach that was begging to be of service.
I used Garam Masala for a quick and delicious flavoring. It is an Indian spice that I love, a mixture of coriander, black pepper, cumin, cardamom, and cinnamon. To me, it’s a terrific, already made up spice rub! I like to use it on pork, although it’s probably good on chicken and maybe even roasted cauliflower. —MaryFrancesCooks
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Ingredients
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1 1/2 tablespoons
olive oil
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1 tablespoon
unsalted butter
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2
thick center cut pork chops
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1 teaspoon
salt
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1/4 teaspoon
pepper
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1 tablespoon
garam masala (or enough to coat chops)
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30
small portobello mushrooms, cut in half
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1/4 cup
dry white wine or dry vermouth
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1/4 cup
chopped, fresh oregano
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1/4 cup
chopped, fresh sage leaves
Directions
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Wash your chops thoroughly and pat dry. Wash the mushrooms in a cold bath of water quickly, lift them out of the water and drain and dry on paper towels. Mushrooms are delicate and very porous so you don’t want them lingering in the water and soaking it up. When the mushrooms are dry, trim a little bit off of the stems if necessary and cut in half to make them all the same approximate size.
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Sprinkle the chops with salt and pepper and then cover with Garam Masala and rub in with your fingers. Do this on both sides.
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Heat the oil on medium high heat. Add the butter and when sizzling subsides, add the chops to brown.
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After about 4 minutes, add the mushrooms on both sides of the chops and sprinkle on 2/3’s of the chopped herbs which have been mixed together. Do not disturb for 3 minutes.
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Then turn your chops, and when you see the mushrooms getting juicy, you can toss those around to brown on the other side. After about 2 more minutes, add the white wine and continue cooking the chops until done. You will most likely want to remove the mushrooms beforehand, if your chops are as thick as mine were.
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Put the mushrooms in the center of your platter and place the chops on top of them when done to rest and warm the mushrooms up again. Drizzle all pan juices on top.
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I like to remove my chops at about 140 degrees as they will continue cooking when resting on top of the mushrooms. Let the chops rest for 5 – 10 minutes and sprinkle with remaining herbs before serving. I served this with some spinach sauteed in olive oil and garlic.
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